Tasty Tuesday: BBQ

My husband and I moved into an adorable 1940's cottage in Pacific Beach (pictures to come soon), and we now have a front yard AND backyard all to ourselves. So, my husband did what came naturally to him: purchased a very large, cumbersome grill. But I have to admit - it's awesome! So, I'm inspired to find some grilling recipes: both carnivore and veggie alike.

 

For the carnivore: Chili-Glazed Pork Ribs

2 racks pork spareribs

Kosher salt

3 tablespoons packed light brown sugar

2 cloves garlic, minced

2 teaspoons fresh thyme

3 tablespoons ancho chili powder

Freshly ground black pepper

1/4 teaspoon cayenne pepper

3 cups apple cider

3 tablespoons ketchup

2 tablespoons dijon mustard

2 teaspoons Worcestershire sauce

Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

 

For the vegetarian: Mexican Grilled Corn

(courtesy of the Food Network. BAM!)

4 ears corn

1/2 cup mayonnaise

1 1/2 cups sour cream

1/4 cup freshly chopped cilantro leaves

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

 

Other veggie meals to try (with a side of bacon)?

• Grilled romaine with blue cheese, bacon and vinaigrette
• Bacon wrapped asparagus bundles 
• Grilled potato salad